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December 16, 2013 / Chris Blum

Roasted Beets with Hazelnuts and Pecerino


Winner winner roast beet dinner! The combo of the lemon dressing with the sweet beets, nutty cheese and crunchy hazelnuts is amazing!! Thank you F&W for the inspiration!

2 lbs beets
1/2 c olive oil
6 garlic cloves, crushed
2 TBSP thyme leaves
Salt & pepper
1/2 c hazelnuts, toasted and chopped
1/4 c lemon juice
1 shallot, minced
1 TBSP Dijon mustard
1/2 c chopped chives
1/8 c shaved pecorino

Preheat the oven to 375°. In a large roasting pan, toss the beets with 1/4 c of the oil and the garlic and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into different sized wedges, chunks and slices

In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining 1/4 c of olive oil and season the dressing with salt and pepper.

In a large bowl, toss the beets with half of the dressing and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese at the table.

Serves 4.


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